Classic Banana Bundt Cake

Classic Banana Bundt Cake could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains about 4g of protein, 17g of fat, and a total of 388 calories. This recipe serves 14 and costs 44 cents per serving. This recipe from Recipe Girl requires baking soda, sour cream, eggs, and flour. It works well as a dessert. 20 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 20%. Similar recipes include Classic Banana Bundt Cake, Banana Bundt Cake, and Banana Chip Bundt Cake.

Servings: 14

Preparation duration: 25 minutes

Cooking duration: 65 minutes

 

Ingredients:

2 teaspoons baking soda

1 1/2 to 1 3/4 cups mashed very ripe bananas (about 4 medium)

2 large eggs

3 cups all-purpose flour

2 cups granulated white sugar

1/2 teaspoon salt

1 cup sour cream or plain yogurt

1 cup (2 sticks) unsalted butter, at room temperature

2 teaspoons vanilla extract

Equipment:

kugelhopf pan

oven

whisk

bowl

frying pan

knife

aluminum foil

Cooking instruction summary:

1. Center a rack in the oven and preheat oven to 350°F. Generously butter a 9 to 10-inch (12 cup) bundt pan.2. Whisk flour, baking soda and salt together in medium bowl.3. In a large bowl, beat butter until creamy. Add sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce speed to low and mix in bananas. Finally, mix in half of the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.4. Bake 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes- if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.5. If you've got time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's better the next day.

 

Step by step:


1. Center a rack in the oven and preheat oven to 350°F. Generously butter a 9 to 10-inch (12 cup) bundt pan.

2. Whisk flour, baking soda and salt together in medium bowl.

3. In a large bowl, beat butter until creamy.

4. Add sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce speed to low and mix in bananas. Finally, mix in half of the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.

5. Bake 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes- if it is browning too quickly, cover it loosely with a foil tent.

6. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

7. If you've got time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's better the next day.


Nutrition Information:

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

Popular Recipes
Dark Chocolate Cherry Muffins

Bakerita

Spinach Dip

Allrecipes

Turkey Cutlets with Cranberry Compote

Eating Well

SUMMER STRAWBERRY LEMONADE

Little Spice Jar

Pumpkin Gingersnap Truffles #SundaySupper

Chocolate Moosey